It’s summer and that means summer squash! If you are growing squash in your garden, it seems you either have too much, or not enough. If you are in the “too much squash” camp, you quickly find yourself discovering new ways to use all that squash. How about a great roasted pattypan squash recipe? It’s quick, easy, and delicious.
Parmesan Roasted Pattypan Squash
I never tried pattypan squash before. It was always the long-neck yellow squash or the green zucchini my mother grew in her gardens. Summer and squash seem to go together in my memories of childhood. But my dear husband doesn’t like squash (or so he thinks). So what to do with these odd-shaped squash? How about roasting them with butter, parmesan, and bread crumbs?
It was delicious, and husband enjoyed it. Really. With butter and cheese, how can you go wrong?
Recipe
Slice squash and layer in casserole dish
Add a pat of butter to each slice
Layer with bread crumbs, parmesan, salt, and pepper to taste
Bake 20 minutes or until golden brown
The squash will be soft with a toasty crunchy layer of crumbs and parmesan – yum!
How do you enjoy your summer squash?
~ Michelle
Sounds great! I have never received this type of squash but butter and cheese are always a great go to 🙂
Come and link up to this week’s party when you get a chance! http://inherchucks.com/2012/06/27/whats-in-the-box-32/. Looking forward to seeing you there!
Hi Michelle, Pattypan squash is my husband’s very favorite type of squash so I’m glad to learn this easy way of preparing it! Thanks for sharing. Blessings, Janet
I hope you both enjoy it! Thank you for stopping by Janet.
HI Michelle,
My husband claims he doesn’t like squash either and I like it a lot so maybe I try this on him and convert him to a squash lover. Sounds quite tasty and easy to make. Thanks for sharing on Real Food Fridays. Pinned & Tweeted
Good luck Marla. I hope you BOTH enjoy it! And thank you!
Thanks for sharing on Let’s Get Real Friday Link Party. I have never heard of pattypan squash, but this look delicious.
We love squash, so this is a great time of year for us. We’re not growing any patty pan this year, but we love lots of zephyr and yellow straightnecks (and zukes) starting to come in. My favorite will always be the fried squash my mama makes. Not sure how she does it but it involves plenty of onions and black pepper. I’m inspired now to get her recipe!
Fried is my favorite way to eat squash. When I made it for Carl, it was the first time he had squash he enjoyed. Apparently his Dutch mother boiled all their vegetables. Enjoy your squash season!
Sounds delicious! I’m always wondering what to do with this type of squash when I get it in my CSA box. Thanks for sharing with Simply Natural Saturdays.
Thanks for stopping by!
I am so delighted that you shared your healthy and delicious Parmesan Roasted Pattypan Squash recipe with us at the Healthy Happy Green Natural Party! I’m Pinning and sharing this!
Sounds yummy! I’m going to go try it! What temperature do you set the oven to?
Try 350-375 F for a crispy top layer
Thank you for the recipe! I’ll have to try this. Normally I have to dice squashes up very, very fine and “hide” them in food to get my family (especially my husband) to eat them.
Yep, sometimes we have to hide things. But this recipe helps improve the texture and taste for those squash haters 😉 Good luck!
I’ve never tried Pattypan squash before, it looks delicious! Thank you for sharing with us at the To Grandma’s House we go link party last week, you will be featured in the next party that starts tomorrow morning! Hope to see you there!
Thanks! See you tomorrow!